Sulforaphane reduces DNA damage (in vivo vs. in vitro evidence) | Rhonda Patrick
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Broccoli sprouts are concentrated sources of sulforaphane, a type of isothiocyanate. Damaging broccoli sprouts – when chewing, chopping, or freezing – triggers an enzymatic reaction in the tiny plants that produces sulforaphane.
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Whereas several interventional human trials have revealed that people who obtained sulforaphane from Brussels sprouts experienced increases in the body's antioxidant systems and reductions in oxidative DNA damage, an in vitro study showed that high concentrations of sulforaphane added to cells in a petri dish increased DNA damage. However, taken in context with the literature as a whole, the in vitro results are not physiologically relevant. In this clip, Dr. Rhonda Patrick discusses the current sulforaphane research as it pertains to DNA damage, and highlights the importance of considering the different forms of studies.
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Sulforaphane News
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- Sulforaphane from broccoli sprouts shows promise in preventing Alzheimer's disease – boosting memory and enhancing mitochondrial function in mice.
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